Falafel (/fəˈlɑːfəl/; Arabic: فلافل, [fæˈlæːfɪl] is a deep-fried ball or patty made from ground chickpeas, fava beans, or both. Falafel is a traditional Arab food, usually served in a pita, which acts as a pocket, or wrapped in a flatbread known as lafa; “falafel” also frequently refers to a wrapped sandwich that is prepared in this way. The falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze.
400g can chickpeas, rinsed and drained
Garlic clove, chopped
Handful of fresh coriander leaves
1 tsp ground cumin
1 tsp ground coriander
1⁄2 tsp chilli powder
2 tbsp plain flour
1 small red onion, roughly chopped
Drain the canned chickpeas and ip into a food processor along with the onion, garlic, parsley, spices, flour and a little salt.
Blend until completely smooth, then shape into patties with your hands.
Heat the oil in a non-stick frying pan, add the patties, then quickly fry for a couple of minutes on each side until lightly golden.
I like to serve this dish with a yoghurt and mint dipping sauce. Yum.